INSPECTION REPORT Health Protection AHEN-AQWV2X

PREMISES NAME Baron's Manor Pub		Tel: (604) 888-5551 Fax: (604) 888-5552
PREMISES ADDRESS 9568 192nd St Surrey, BC V4N 3R9		INSPECTION DATE September 5, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Charlie Avison		NEXT INSPECTION DATE September 07, 2017
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food (chicken made yesterday, chicken strips, beef, steak, ham, and calmari) was above 4 degrees C (between approximately 10 to 15 degrees C) in the line cooler. The chicken was made yesterday and other meat products were placed into the cooler this morning (around 9 AM) according to staff (more than 2 hours ago). Corrective Action(s): All of the above noted products were discarded at the time of inspection. Ensure all cold potentially hazardous food is held at or below 4 degrees C / 40 degrees F. Staff placed some lower risk items (sliced onions) on ice in the prep. cooler -> ensure they remain at or below 4 degrees C. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Staff member was observed slicing raw cucumber with a bandaid over their hand and was not wearing a food grade glove over the bandaid. Corrective Action(s): Ensure all cuts are covered with bandaids, then handwashed, and then covered with a food grade glove to prevent any potential contamination of food with staphylococcus aureus and extrinsic material from the bandaid. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Line cooler was above 4 degrees C (around 10 degrees C). Corrective Action(s): Do not store any potentially hazardous food inside this cooler until it is maintained at or below 4 degrees C / 40 degrees F; Correct immediately. Repair/adjust/replace the line cooler to maintain a temperature of 4 degrees C / 40 degrees F or less; Correct within 1 week. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Glass door cooler downstairs lacks an accurate thermometer. Corrective Action(s): Ensure the glass door cooler downstairs (containing produce and shredded cheese) is equipped with an accurate thermometer; Correct within 1 week. Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Permit to operate was posted. Handsinks were adequately supplied. Other coolers were at or below 4 degrees C / 40 degrees F. Freezer temperatures were satisfactory. Dishwasher final rinse chlorine residual was at least 50 ppm at the plate. Good. Glasswasher final rinse iodine residual was at least 12.5 ppm at the plate. Good. 200 ppm QUATS sanitizer was available in the spray bottle in the kitchen. 100 ppm chlorine sanitizer was available in the spray bottle in the bar. Hot-held foods were 60 degrees C / 140 degrees F or hotter. No signs of recent pest activity were noted at the time of inspection. Food and equipment was stored off the floor. Contact the district Environmental Health Officer for a follow up inspection once the line cooler is at or below 4 degrees C / 40 degrees F within 1 week. NOTE: Keep daily temperature records of refrigeration units on at least a daily basis.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-AQWV2X
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment